Priscilla’s Fudge Sauce

  • Serves: Makes 2 cups
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It took me years to replicate my mother, Priscilla's Fudge Sauce Recipe. She made it for many special occasions, and the recipe had been lost. It was not until I found a lost family friend, many decades later on Instagram, and found that they had this beloved recipe's ingredients with little instructions
on how to make it. I still had a visual memory of my mother making it many times, but without my mother to ask how to make it. I searched for old-fashioned fudge sauce recipes on the internet, and found something that had heating and mixing instructions that sounded familiar to what I remember her doing at the stove.

So, a couple of dozen tries, and my visual memory as a guide, I finally replicated my mom's recipe - just in time for Mother's Day. What a thrill! Pay special attention to the instructions and you'll have the most chocolaty and smooth fudge sauce in your life that performs and tastes like a beloved fudge sauce should!


I use a heatproof rubber spatula and a heavy bottomed saucepan to make this recipe. It's important that you stir this recipe all the time so as not the burn the ingredients. 
If at any time during cooking, if the sauce gets too hot and starts to burn, remove from the heat.

SARAH SAYS: The sauce will thicken as it cools. 
If the sauce is too thin for your liking, you can sift in and stir 1/4 cup unsweetened cocoa powder and/or 1/4 cup powdered sugar after you make the sauce; heat it gently, sift over sauce, and then stir in.
Remember, though, this sauce thickenes as it cools.
Cocoa powder acts as a thickener in recipes. Powdered sugar contains cornstarch which also helps thicken the sauce.

4 tablespoons unsalted butter
4 ounces bittersweet chocolate, chopped

1 cup sugar

1/2 to 3/4 cup Evaporated Milk or heavy cream
1 teaspoon vanilla extract

1. In a heavy bottomed sauce pan, melt the butter on low heat.

2. Remove the pan from the heat. Add the chopped chocolate at once, and stir to melt.

3. Stir in the sugar, 1/8 cup at a time, until fully incorporated after each addition.

4. Add in the evaporated milk, 1/8 cup to start, and stir until well combined.
5. Turn the stove on to low heat, and continue adding in the evaporated milk to the chocolate mixture, 1/8 cup at a time, stirring after each addition until well incorporated. 
SARAH SAYS: Make sure you continuously stir the chocolate mixture the entire time with your heatproof rubber spatula.
Make sure you scrape the bottom of the pan continuously so as not to burn the mixture.

6. The sauce will be grainy from the sugar. It will remain so until the sugar dissolves from adding 1/2 to 3/4 cups evaporated milk AND have stirred and heated the sauce to warm.
SARAH SAYS: Have patience. This takes about 15 - 20 minutes for the sauce to reach a silky smooth texture.
If at any time the sauce is starting to burn, remove from the heat, and continue to stir. Place back on low heat when the sauce has cooled a bit.

7. Once the sauce is smooth and no sugar grains remain, remove from the heat.
Add in vanilla extract and stir until incorporated.

The fudge sauce will thicken as it cools.  
Stir, again, before using.

Reheat under low heat, stirring the entire time or microwave for 30 seconds on 50% power. Stir before deciding to microwave more.

Refrigerate sauce for 4 weeks in an airtight container.
Can freeze for 3 months; thaw in refrigerator.

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